Handbook of Herbs and Spices Volume 2 1st Edition by KV Peter ISBN B00RXCWZB0 9781855737211
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Authors:K. V.. Peter , Series:Electrical Engineering [210] , Tags:Technology & Engineering; Food Science; General; Herbs , Author sort:Peter, K. V.. , Ids:9780857090393 , Languages:Languages:eng , Published:Published:Sep 2016 , Publisher:Elsevier Science , Comments:Comments:Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spicesBegins with a discussion of the definition, trade and applications of herbs and spicesReviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
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ISBN 10: B00RXCWZB0
ISBN 13: 9781855737211
Author: KV Peter
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
– Authoritative coverage of more than 50 major herbs and spices
– Provides detailed information on chemical structure, cultivation and definition
– Incorporates safety issues, production, main uses, health issues and regulations
Handbook of Herbs and Spices Volume 2 1st Edition Table of contents:
Section I: Overview of Herbs and Spices
- Introduction to Herbs and Spices
- Definitions and Classification of Herbs and Spices
- Historical Use and Global Distribution
- Medicinal and Culinary Applications
- Economic Importance of Herbs and Spices
Section II: Specific Herbs and Spices 2. Allspice (Pimenta dioica)
- Botany and Cultivation
- Chemical Composition and Bioactive Properties
- Culinary and Medicinal Uses
- Anise (Pimpinella anisum)
- History and Botanical Features
- Essential Oils and Their Uses
- Anise in Cooking and Traditional Medicine
- Basil (Ocimum basilicum)
- Varieties and Cultivation Methods
- Chemical Constituents and Health Benefits
- Culinary Uses and Therapeutic Applications
- Bay Leaves (Laurus nobilis)
- Origin and Growing Conditions
- Active Compounds and Their Benefits
- Uses in Cuisine and Herbal Medicine
- Black Pepper (Piper nigrum)
- Cultivation and Harvesting
- Pepper Chemistry and Antioxidant Properties
- Medical and Culinary Applications
- Cardamom (Elettaria cardamomum)
- Varieties and Cultivation Practices
- Medicinal Properties and Therapeutic Benefits
- Role of Cardamom in Cooking and Aromatherapy
- Caraway (Carum carvi)
- Botanical Description and Habitat
- Phytochemicals and Their Biological Activities
- Culinary Use and Traditional Medicinal Properties
- Cilantro (Coriandrum sativum)
- Botanical Overview and Geographic Distribution
- Nutritional and Medicinal Properties
- Culinary and Therapeutic Uses
- Cinnamon (Cinnamomum verum)
- Types and Sources of Cinnamon
- Chemical Constituents and Health Effects
- Culinary Uses and Medicinal Applications
- Clove (Syzygium aromaticum)
- Plant Profile and Cultivation Methods
- Chemical Composition of Cloves
- Uses of Clove in Food, Medicine, and Cosmetics
- Cumin (Cuminum cyminum)
- Growing Conditions and Botanical Features
- Medicinal and Nutritional Properties
- Culinary Uses Across Cultures
- Fennel (Foeniculum vulgare)
- Fennel’s Botanical Characteristics
- Active Compounds and Their Health Benefits
- Role of Fennel in Cooking and Traditional Remedies
- Garlic (Allium sativum)
- Plant Varieties and Cultivation
- Medicinal Benefits and Active Compounds
- Garlic in Cooking and Herbal Medicine
- Ginger (Zingiber officinale)
- Ginger’s Origin, Growth, and Harvesting
- Medicinal Properties and Applications
- Culinary Uses and Its Role in Traditional Medicine
- Horseradish (Armoracia rusticana)
- Botany and Chemical Composition
- Medicinal Uses of Horseradish
- Culinary Applications and Health Benefits
- Lavender (Lavandula angustifolia)
- Botanical Overview and Growing Conditions
- Lavender Oil and Its Therapeutic Uses
- Culinary Uses and Aromatherapy Applications
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